Bakery — Sausage & Cheese Biscuits by dvdlee

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Bakery -- Sausage & Cheese Biscuits
Submitted by dvdlee on August 27, 2004 at 10:24 am

DESCRIPTION
Bakery -- Sausage & Cheese Biscuits

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I remember eating these as a delicious 'snack' or as a fast breakfast. They can be formed several ways -- as a flat small biscuit, a dough ball, or as a spiral roll. You can multiply the recipe however many times you want.

You can also just use your own favorite biscuit recipe and add the sausage & cheese (You can also omit the cheese for just sausage balls or double the cheese for cheese biscuits. If you do cheese only -- add some cayenne pepper, starting with 1/2 teaspoon +.)

This is a fatty, bad for you treat (all that sausage grease!), but use high quality sausage that is lean (for breakfast sausage that is!)

1 & 1/2 cups soft Southern Flour OR 1 & 1/8 cups A/P & 3/8 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (use 1/4 teaspoon if making all-cheese)
2 Tablespoons butter or solid fat
2 Tablespoons buttermilk powder
1/2 lb. (8 oz.) finely grated sharp chedder cheese
1 lb. breakfast sausage (raw!)
1/4 to 1/2 cup ice water (or more if needed)

Note: you can use sage, regular, or hot seasoned bulk breakfast sausage. (For non-Southern's: breakfast sausage is not sold in any kind of link or casing, but in bulk usually in cylinderical plastic tubes. Rudy's Farm is my favorite brand and is fairly well distributed acros the country I think...)

Preheat oven to 425F

1. Combine the flour, salt, baking powder, baking soda and buttermilk powder in a bowl.

2. Add the butter and cut it into the flour until well blended and the butter is completely incorporated. (You can use your hands to rub the butter in, a pastry blender or two table knives to do this.)

3. Add the cheese and sausage and blend and mix together. Add a bit of the ice water and mix together. You want to add only enough water to form a rough dough -- so don't add it all at once. You might not need to add any water, or only a tiny bit... It depends on the flour, the fat content of the sausage and the moisture level of the cheese.

4. Put on a board and lightly press the dough together until you have a nice dough.

5. Roll into 1" diameter balls and place on baking sheet. Or pat the dough into a flat sheet around 3/8" thick and cut out 1 & 1/2" rounds.

Bake until lightly brown (around 15 to 20 minutes)

To make sausage swirls, do not add the sausage to the dough mixture (but add 1 more Tablespoon of buttermilk powder, increase butter to 1/3 cup and at least 1/2 cup ice water to make a nice dough).

Roll the dough out to form a rectangle around 1/4" thick. Crumble the sausage evenly over the dough. Roll the dough up like a cinnamon roll. Slice and bake the rounds.

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